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Black Garlic Tofu and Mango Spring Rolls

Recipe Courtesy of Rachel

Prep time:  30 mins | Cook time:  20 mins

Total time:  50 mins | Serves: 16 - 20


Black Garlic Tofu

  • 1 lb block firm tofu

  • 6 peeled black garlic cloves

  • 3 tablespoons soy sauce

  • 2 tablespoons water

  • 1 tablespoon sesame oil


Spring Rolls

  • 8 ounce package brown rice paper rolls

  • 8 ounce bag cellophane noodles

  • 2 mangos, peeled and sliced

  • 1 cucumber, seeded and sliced

  • 1 red bell pepper, seeded, stemmed and sliced

  • 1/2 cup lightly packed mint leaves

  • 1 1/2 cups sprouts or microgreens


Dipping Sauce

  • 2/3 cup coconut milk

  • 1/3 cup creamy peanut butter

  • 2 tablespoons soy sauce

  • 1 tablespoon chili oil (or 1/2 teaspoon chili flakes)

  • 1 garlic clove, minced


  1. Remove block of tofu from container. Wrap with paper towels or a kitchen towel and place on a plate topped with a heavy can to drain for 30 minutes.

  2. While tofu is draining, make the dipping sauce. Blend all ingredients together in a blender or food processor and puree until well combined. Taste and season with salt to taste. Pour out into bowl and clean out blender or food processor to use for making black garlic sauce.

  3. Blend together black garlic, soy sauce and water until pureed. Set aside. Cut the tofu in half through it's widest part, then cut into thin sticks. Heat sesame oil on medium high heat. Add tofu and sear. Flip every 3 minutes until most of the tofu is crispy and lightly browned. Pour in sauce, cook until thick and mostly of the liquid is evaporated, about 1-2 minutes. Remove from pan and set aside until ready to use.

  4. Cook rice vermicelli according to package directions. Using kitchen shears, cut into the noodles making 3-4 cuts so they aren't quite so long.

  5. Arrange the spring roll fillings (tofu, noodles, mango, cucumber, pepper, mint and sprouts for easy assembling.

  6. When ready to assemble, fill a shallow bowl with very warm water. Dip a rice paper roll into the water, pressing gently to submerge until pliable, about 10-20 seconds. Remove, shake off extra water and place on work space. Press 2 mint leaves down the center of the wrapper. Top with 2-3 sticks of tofu. Top with a small handful of rice vermicelli noodles, cucumber, red pepper, mango and sprouts. Be careful not to overstuff. Fold top and bottom edges over the edges of the filling. Carefully wrap one of the edges not covered in filling over the top of the filling, then roll into a roll, pressing in the edges and filling as needed to keep it compact. Set aside and repeat with remaining rice paper rolls and filling.

  7. Serve with peanut sauce for dipping.

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